Ingredients

3/4 cup sugar

1/4 cup plus 2 tablespoon water, divided

3 tablespoons bourbon

3 tablespoons unsalted butter

1 1/2 tablespoons molasses (not robust or blackstrap)

1/4 teaspoon salt

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Preparation

Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.

Cooks note:

Sauce can be made 1 day ahead and chilled. Reheat in a microwave or double boiler until liquefied.